Caramel Apple Turnovers with Flaky Puff Pastry in 45 Minutes Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thaw the puff pastry in the refrigerator until it is pliable but still cold. Peel, core and dice the red apples into small cubes. Set out the brown sugar, cinnamon, grater, fork, glass bowl and pastry brush so the assembly moves quickly.

Chill the caramel block for about 10 minutes so it grates into fine, crumbly pieces. Gently warm the caramel sauce so it is ready to drizzle at the end. Work on a cool surface, because warm pastry becomes sticky and tears easily. Having everything within reach keeps the cold pastry from softening while you fill and fold each turnover.

Instructions

Filling Ready to Assemble

1. 1Prepare the spiced apple filling
   Peel, core and dice the red apples into small cubes. Place them in a bowl with the brown sugar and cinnamon, then toss until every piece is coated and evenly spiced.
   Look for Apple cubes look evenly coated, with brown sugar clinging to the surfaces.
   Tip Dice the apples small so they cook through in the same time as the pastry bakes.
2. 2Grate the caramel topping
   Hold the brown sugar block or firm caramel against the small handheld box grater. Grate it into fine crumbly pieces and add them to the apple mixture, stirring to combine.
   Look for The caramel falls as fine, crumbly shavings that cling to the apples.
   Tip Chill the block for 10 minutes first so it grates cleanly instead of smearing.

The apple cubes are evenly coated with brown sugar and cinnamon, and the grated caramel sits in fine crumbly flecks among the fruit. The mixture smells warm and spiced, with no dry pockets of sugar left in the bowl. Before moving on, check that the apple pieces are small and uniform, since larger chunks will not cook through when the pastry is golden. Keep the filling chilled until you are ready to spoon it onto the pastry so the sugar does not start pooling and making the pastry soggy.

Turnovers Sealed and Egg-Washed

3. 3Cut and fill the pastry
   Unfold the puff pastry on a lightly floured board and cut it into six rectangles. Spoon the apple filling onto one half of each rectangle, leaving a border along the edges.
   Look for Rectangles are even, with a neat mound of filling on one half.
   Tip Keep the filling in the center so the edges seal firmly.
4. 4Fold, seal and egg-wash
   Fold each pastry over the filling to form a triangle. Press the edges together and seal them with the tines of a fork. Arrange the turnovers on the parchment-lined baking sheet, brush the tops with egg wash whisked in a glass bowl, then dust lightly with granulated sugar.
   Look for Edges are sealed with fork marks and the tops shine with an even egg wash.
   Tip Chill the shaped turnovers for 10 minutes so the pastry stays flaky in the oven.

Each turnover is a neat triangle with its edges pressed together and marked by fork tines. The tops have an even, glossy coat of egg wash and a light dusting of sugar. The pastry feels cool and firm to the touch, which means the butter layers are intact and will puff properly.

Check that no filling is leaking from the seams; if a seam opens, press it closed again before baking. Arrange the turnovers with space between them on the parchment so the hot air circulates and every side browns evenly in the oven.

Golden, puffed and finished

5. 5Bake until deep golden
   Bake the turnovers in the preheated oven at 400°F (200°C) until the pastry is deep golden brown and puffed, about 20 to 25 minutes. Rotate the tray halfway through for even color.
   Look for Pastry is deep golden, puffed and crisp at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the bottoms; if they brown too fast, slide the tray to a lower rack.
6. 6Drizzle and finish
   Let the turnovers rest for about 10 minutes. Drizzle the warm caramel sauce over each turnover, then sprinkle a pinch of flaky sea salt on top. Serve warm.
   Look for Caramel glossy and pooling over the apple filling.
   Tip Warm the caramel sauce gently before drizzling so it flows smoothly.

The pastry is deep golden brown, puffed and crisp at the edges, and the apple filling is tender when you peek through a small slit. After baking, let the turnovers rest briefly so the filling settles. The warm caramel sauce should spread into a glossy layer over each turnover without running off the sides. Confirm the pastry is fully crisp on the bottom before serving; if it looks pale underneath, return the tray to the oven for a few extra minutes and then finish with the caramel and salt.

Common mistakes

The most common problem is soggy pastry, which usually comes from warm dough or an overfilled turnover. If the pastry softens while you work, return the tray to the refrigerator for a few minutes before baking. Overfilling forces juices out during baking and tears the seams, so keep the filling to a modest mound on one half.

Sealing with too little pressure lets steam escape and leaves the edges flat rather than flaky. Dicing the apples too large means the centers stay firm while the outside browns too quickly. Pouring hot caramel over cold turnovers can also cause the pastry to lose its crispness, so drizzle the warm sauce just before serving.

How to tell it’s done

Turnovers are done when the pastry is deep golden brown all over, puffed and crisp at the edges, with no pale or doughy spots underneath. Look for layers clearly separated along the sides. The apple filling should be tender and glossy; you can check by gently lifting a turnover with a thin spatula and confirming the fruit is soft when pressed.

For the egg wash, cook the turnovers until the pastry reaches 160°F (71°C) at the center of the filling, which confirms the egg-washed dough is set and cooked through. Let the turnovers rest about 10 minutes before drizzling so the caramel holds its shape.

• Egg dishes: 160°F (71°C) in the thickest part